Read The Healing Powers of Honey Online

Authors: Cal Orey

The Healing Powers of Honey (34 page)

Filo Pear and Honey Tarts
4 conference pears, peeled, cored,
and cut into slices
4 tablespoons clear honey
1 strip orange peel
1 strip of lemon peel
Juice of one lemon
3 tablespoons water
4 sheets of filo pastry
(approximately 30 cm x 30 cm)
2 tablespoons melted butter
Icing sugar for dusting
Preheat the oven to 350ºF. Place the pears, honey, the orange and lemon peel, lemon juice, and water in a large pan and bring to a boil. Lower the heat, cover with a lid, and cook gently for 5 to 7 minutes, stirring occasionally, until the pears are soft. Allow to cool.
Lay the sheets of filo pastry on the work surface and brush lightly with butter. Cut into 16 x 15 cm squares and place another square over the top at an angle to make a star shape. Repeat with 2 more squares of pastry. Gently press into a muffin tin. Repeat with the remaining pastry until you have 4 pastry cases. Fill each case with the pear mixture, then brush the trimmings with butter, scrunch them up, and place on top of the tarts. Bake for 20 to 25 minutes, until golden brown. Serve each tart dusted with icing sugar.
 
(
Source:
Courtesy The Honey Association.)
Honey Bee Brownies
10 ounces unsweetened chocolate
6 eggs
3 cups (2 pounds 4 ounces) honey
¼ cup vanilla extract
3 cups (14 ounces) biscuit mix
2 ¾ cups (12 ounces) pecans,
chopped
Melt chocolate; cool slightly. Beat eggs; beat in chocolate, honey, and vanilla. Thoroughly beat in biscuit mix. Stir in pecans. Pour into greased 12”x20”x2” baking pan; bake at 350ºF until toothpick inserted in center comes out clean, about 20 minutes. Cool completely. Spread with Honey Chocolate Frosting, if desired; let set up. Cut into 48 (2”x2½”) pieces.
HONEY CHOCOLATE FROSTING
½
cup boiling water
1
½
pounds powered sugar
5 ounces unsweetened
chocolate, melted
¼ cup (3 ounces) honey
½
tablespoon vanilla extract
Gradually beat boiling water into powdered sugar. Beat in melted chocolate, honey and vanilla. Thin frosting with 1–2 tablespoons of boiling water, if necessary. Makes 48 servings.
 
(
Source:
National Honey Board.)
Honey Berries with Lime Pound Cake
LIME POUND CAKE
Canola oil, to coat pan
½
cup unsalted butter
¼ cup low-fat cream cheese
1
½
cups evaporated cane juice
3 egg yolks
2¼ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup buttermilk
¼ teaspoon lime oil
2 tablespoons grated lime peel
3 tablespoons fresh lime juice
HONEY BERRIES
1 cup honey
2½ cups fresh raspberries
2
½
cups fresh blackberries
2
½
cups fresh blueberries
cup chopped fresh tarragon
Preheat oven to 350ºF. Lightly coat a 9-inch Bundt pan with canola oil. Dust with all-purpose flour.
In a large mixing bowl, cream butter, cream cheese, and evaporated cane juice with an electric mixer on low speed until evaporated cane juice is dissolved and mixture is fluffy. Add egg yolks and mix until combined.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another bowl, combine buttermilk, lime oil, lime peel, and lime juice.
Add half of the flour mixture and mix for 30 seconds. Add remaining buttermilk mixture and mix briefly until smooth. Pour batter into Bundt pan. Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let sit for 15 minutes on a wire rack to cool. Invert cake onto a large plate and let cool completely.
In a medium saucepan, over medium heat, bring honey to a boil. Add berries and toss until well combined. Remove from heat and stir in tarragon. Serve each slice of Lime Pound Cake topped with 3 tablespoons of Honey Berries. Slice into 20 servings.
 
(
Source:
Canyon Ranch.)
Honey Oatmeal Cookies
3 tablespoons butter
½
cup brown sugar
¼ cup Savannah Bee Orange
Blossom Honey
1 egg
1 tablespoon water
½
cup flour
½
teaspoon salt
¼ teaspoon baking soda
1 cup rolled oats
Preheat oven to 350ºF. Using a mixer with the paddle attachment, mix together thoroughly the butter, brown sugar, honey, egg, and water. Sift together the dry ingredients [except for oats], then stir in the oats. Add the dry ingredients to the wet; mix. Add any additional ingredients like chopped dates, figs, raisins, currents, chocolate chips, chopped nuts—in any amount you like. Drop by heaping teaspoons onto a greased cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
 
(
Source:
Courtesy Savannah Bee Company.)
Honey Sesame and Date Biscotti
1
½
cups flour
1
½
cups whole wheat pastry
flour
1 teaspoon baking soda
1 teaspoon baking powder
1
½
teaspoons five spice powder
cup Marsala Olive Oil
cup honey
Grated peel and juice of 1 small
orange
3 eggs
¾ cup dates, dried figs, apricots, or
fruit of choice
½ cup pecans or nuts of your choice,
chopped
1 teaspoon vanilla or flavoring of
your choice
¼ cup sesame seeds
Heat oven to 350°F. Lightly grease foil-lined large baking sheet. In mixing bowl combine dry ingredients; make well in center. Pour in olive oil, honey, juice and eggs. Stir until dough holds together; add remaining ingredients (except sesame seeds). Shape dough on lightly floured surface into 4 or 5 logs, 2 by 10 inches long. Place on prepared baking pan, 2 inches apart. Brush tops with milk or water, sprinkle evenly with sesame seeds. Bake 15 to 20 minutes or until firm when lightly touched on top and golden. Remove to cutting board; cool. Cut logs into about ½ inch slices, diagonally. Place back on baking sheet, cut side down. Bake 4 to 5 minutes to toast until golden brown. Makes 60 to 70.
 
(
Source:
Courtesy Gemma Sanita Sciabica,
Baking with California Olive Oil: Dolci and Biscotti Recipes.
)

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